This Low Calorie Lemon Blueberry Scones recipe is just 140 calories, that’s 280 calories LESS than Starbucks blueberry scones are!
Ingredients You’ll Need:
- 3 cups all-purpose flour
- ½ cup zero calorie all-natural brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- zest of one lemon
- 5 tablespoon unsalted butter
- 1 cup greek yogurt
- ½ cup cold water
- 1 teaspoon lemon juice
- ½ cup blueberries fresh or frozen
Low Calorie Lemon Blueberry Scones
Healthy Lemon Blueberry Scones Meal Prep and Storage
Meal Prep: You can make the healthy recipe ahead of time and bake completely then add to individual bags and store in the fridge or freezer.
Storage: Will hold for 6 days in the fridge. Or one month in the freezer.
Low Calorie Lemon Blueberry Scones Recipe
More Low Calorie Treats:
Low Calorie Lemon Blueberry Scones
Equipment
Ingredients
Lemon Blueberry Scones:
- 3 cups all-purpose flour
- ½ cup zero calorie all-natural brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- zest of one lemon
- 5 tablespoon unsalted butter
- 1 cup greek yogurt
- ½ cup cold water
- 1 teaspoon lemon juice
- ½ cup blueberries fresh or frozen
Blueberry Scones Lemon Glaze:
- ½ cup powdered sugar
- juice of 1/2 lemon
Instructions
- Preheat your oven to 375 and line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest together in a large bowl or your big standing mixer.
- Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as peas.
- Add the Greek Yogurt and the water to a separate bowl or large measuring cup. Mix together.
- Mix the Greek yogurt in with the flour, until just combined, then add in blueberries and fold in gently with a rubble spatula.
- Flour a clean surface, split the scone batter in two dough balls on the floured surface.
- Squish and mold into two round discs. Use a pizza cutter cut each disk into 8 slices, just like you are cutting a pizza or a pie.
- Arrange on the baking sheet, you can get them close together as they don’t spread too much but make sure they are not touching.
- Bake for 15-17 minutes, until they are slightly golden.
- Remove from the oven, let cool on the baking sheet for 5 minutes.
- In a small bowl combine the powdered sugar and 1/2 the lemon juice, adding in more as you mix. Once you get to the right consistency stop adding in juice. You want it to be just runny.
- Once the scones are completely cool you can glaze them. Use a fork to drizzle on a little glaze STOP, wait a few minutes and drizzle some more, stop again and repeat. (If you put it all on at once you will end up with a pool of glaze on the parchment paper)
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Blueberry Scones
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Article History:
- Originally written and published June 29, 2021 by Audrey Johns
- Updated on May 8, 2023 by Audrey Johns
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I’m so glad you loved the recipe! Thank you for sharing!!
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